Cooking Method:- Wash the courgettes, slice off the top and bottom of each one. Carefully hollow out pulp using a corer (reserve pulp to use in another dish)- Thoroughly mix the mince meat, rice, salt, pepper and dried mint with 3 tablespoons of water.- Stuff each courgette with the mixture, leaving 2 cm at the top. It's best to do so with your hands, shaking the courgettes and lightly pressing the mixture down.- Place filled courgettes in a saucepan and cover completely with water. Add salt. Bring to the boil.- Add 2 tins of tomatoes and bring to the boil.- Reduce the heat to low and cook for 1 hour.